I bought quite a few frozen pigeon breasts today and want to cook some of them tomorrow. Everyone recommends to just fry them for a few minutes on each side. But I generally prefer my meat well done, not half raw. Can I do that with the breasts? And how about marinading? Thanks!

You cook them to your preference, Annemieke. As they're quite small they probably don't take more than a few minutes to cook through fully. Marinating, in anything you'd use for duck breasts would work well, or add some redcurrant jelly and red wine to the pan and reduce it to make a nice sauce (that would let you cook the breasts a bit longer too).

Enjoy, I love them.

Maggie

Never doubt that you can change history. You already have. Marge Piercy

Thank you Aura. I am now marinading it. In a mixture of olive oil, pepper, salt and some too-sour-to drink water kefir. Which reminds me, I can offer water kefir grains, I will now look which forum that has to go under. Will let you know how the pigeon breasts work out!